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Usuba

The Usuba, whose name literally means “thin blade,” is the traditional Japanese knife for cutting vegetables. Its sharp and exceptionally thin edge lets chefs make precise cuts as well as slice through hard vegetables such as carrots. In Japan’s Kanto region (Tokyo), the Usuba has a square tip, while in the Kansai region (Osaka and Kyoto), this knife comes with a rounded tip and is referred to as the Kamagata Usuba. Both styles cut in the same manner. The Usuba is used for Katsuramuki, a fundamental Japanese chefs’ technique to cut paper thin sheets of vegetables (like Daikon). The Usuba is also an ideal knife for fine dice, julienne and brunoise cuts. 

Sakai Kikutaka Kamagata Usuba210mm (8.2") Kairyo Kasumi Wa-Handle with Saya

96529
$136.00

SpecificationsStyle : UsubaLength : 210mm (8.2")Weight : 8.32 ozSpecial Feature : KasumiBlade Steel Type : Yellow Steel 3Handle material : (Hō) Japanese MagnoliaBolster material : Water Buffalo HornHRC : 61Bevel Angle Ratio : Single bevelCover : Wooden...

Temporarily out of stock
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15% Off Nenohi Kaede Usuba225mm (8.8")

90336
$992.00 $843.20

SpecificationsStyle : UsubaLength : 225mm (8.8")Weight : 8.48 ozSpecial Feature : KyomenBlade Steel Type : High Carbon Rust-Resistant SteelHandle material : (Hō) Japanese MagnoliaBolster material : Water Buffalo HornHRC : 61Bevel Angle Ratio : Single...

Temporarily out of stock

Tsukiji Masamoto White Steel Usuba 210mm (8.2") Nami Kasumi

81532
$246.00

Kasumi knives like this usuba are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting edge while the iron forms the spine and body of the blade. This combination of Steel Types creates a knife...

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